Recipe: White nectarines star in a fresh condiment -- or salad
It's a good thing there's so much fruit in season right now. The options to make something without turning on the oven or even the stovetop are much greater.
This salsa is one of my favorites for the hot summer months. The best stone fruit I've found to use it in is white nectarines, which are sweet but a little bland to me on their own. Put them together with some fresh peppers, herbs and red onion, however, and they brighten up considerably. (They also don't have to be peeled.) But use peaches (any color) or yellow nectarines if those are what look good to you at the market or store.
I like this salsa with blue chips, as shown in the photo, but it's spectacular as a condiment with barbecued chicken. Or pile it on some lettuce instead for a great salad.
White Nectarine Salsa
Makes 2 cups
Ingredients:
1/2 cup chopped fresh tomato (grape, cherry or regular size)
1/2 cup diced red onion or shallots
1 fresh jalapeño or serrano pepper, seeded and diced small
1-1/2 tablespoon slivered fresh mint leaves
1-1/2 tablespoon slivered fresh basil leaves
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice (or more lime juice)
2 firm-ripe nectarines, seeded and diced
Coarse salt and freshly ground pepper, to taste
Instructions:
In a medium bowl, stir together the diced tomato, onion, pepper, herbs and juices. Gently stir in the diced nectarine. Add some salt and pepper. Chill 1 hour to meld the flavors. Correct the seasonings before serving.
Note: This salsa tastes best the day it's made, but adding some more fresh lime juice can brighten up the leftovers.
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Garden Checklist for week of May 5
Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:
* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.
* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.
* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.
* Harvest cabbage, lettuce, peas and green onions.